Recipe Tip: Chicken Satay Skewers with Peanut-Coriander Sauce

Recipe Tip: Chicken Satay Skewers with Peanut-Coriander Sauce

Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Julian Kutos serves up this popular Asian roadside snack with a sauce made from peanuts, ginger and coriander.



    1. Step 1

      For the marinade, mix all the ingredients together in a bowl.
    2. Step 2

      Cut the chicken into thin strips, add to the marinade and leave in the fridge for 2 hours. Then thread the chicken on skewers.
    3. Step 3

      Fry the chicken skewers in a pan with oil or grill them. Finally season with pepper.
    4. Step 4

      Shell the peanuts, leave the brown skin on the nuts.
    5. Step 5

      Heat a pan without oil, toast the peanuts until they are browned and you can smell the toasted aroma.
    6. Step 6

      Leave the peanuts to cool, then chop coarsely.
    7. Step 7

      Put the remaining ingredients (except the water) in a bowl and whisk together. Slowly stir in the water until you have a creamy consistency, using as much or as little as you like to achieve your desired consistency.
    8. Step 8

      Season to taste with salt, soy sauce, lime juice and sugar.
    9. Step 9

      Serve with fresh coriander and finely chopped spring onions. The sauce can be kept in the refrigerator for several days.
    10. Step 10

      Ideally marinate the chicken overnight so that the meat can absorb plenty of flavour.
    11. Step 11

      For the best peanut taste always buy whole, unroasted peanuts. These can be stored longer with the shell and can be processed and roasted as desired.
    12. Step 12

      The thin brown skin which surrounds the peanuts should always be eaten, as it has a lot of flavour.
    13. Step 13

      The marinade is also suitable for other cuts of chicken (legs, wings, etc), meats (pork, beef) or even fish and shrimp.
    14. Step 14

      Chicken Thighs with Preserved Lemon A light chicken dish that is perfect for warm spring days.
    15. Step 15

      Chicken Stuffed with Chestnut and Salsiccia Sometimes the stuffing is the best part of the roast chicken. As the bird cooks, it soaks up all the delicious aromas. Chestnuts make the stuffing extra velvety. Poultry
    16. Step 16

      Hainanese Chicken Rice Strictly speaking, this cult dish of Chinese cuisine is much more than a soup: the chicken is cooked in it, and so is the rice. And at the end you drink the hot, clear soup with it. Asian flavours
    17. Step 17

      Peruvian Chicken Soup: Aguadito de ­Pollo Peruano We love this soup from Peru: The green chicken soup with coriander and spinach is both healthy and delicious. Poultry
    18. Step 18

      Lemon Chicken: Poulet au Citron The acidity of the lemon and the sweetness of the garlic make this very special French chicken dish sing. Poultry